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Pumpkin Snail Cake

5 from 3 votes
Prep Time 40 mins
Cook Time 30 mins
Rest Time 45 mins
Total Time 1 hr 55 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 294 kcal

Ingredients
 

Dough:

  • 250 g Hokkaido pumpkin
  • 500 g Spelt flour type 630
  • 180 ml Milk warm
  • 21 g Fresh yeast
  • 60 g Sugar
  • 1 packet Vanilla sugar
  • 0,5 tsp Ground cardamom
  • 1 tsp Salt
  • 60 g Butter
  • 1 Pc. Egg

Filling:

  • 2 Pc. Apples
  • 50 g Ground almonds
  • 2 tsp Ground cinnamon
  • 2 tsp Nutmeg, allspice, cardamom, clove, ginger, clove
  • 60 g Sugar
  • 1 packet Vanilla sugar
  • 100 g Butter

Topping:

  • 1 Egg yolk
  • 4 tbsp Milk
  • 2 tbsp Flaked almonds
  • Oil
  • Powdered sugar

Instructions
 

Dough:

  • Set the oven to 180 degrees for a fan oven. Cut the pumpkin into large pieces and remove the core. Place the pumpkin on a baking sheet lined with baking paper and bake the pumpkin for 15 minutes. Then puree and let cool down a bit!
  • Then put flour in a bowl and make a well. Dissolve the yeast in flour and pour it into the well, add a little sugar and dust with flour. Let rise until bubbles form. Then add salt, egg, remaining sugar, vanilla sugar, pumpkin and cardamom and knead everything well. Let rise covered for approx. 45 minutes.

Filling:

  • In the meantime, roast the ground almonds in a pan without fat, then add the cinnamon and the spices and roast briefly. Wash the apples, quarter them, remove the core and grate finely. Then add the apples with butter to the almond mixture and stir everything well.

Dough:

  • Knead the dough again with a little flour, roll out and brush with the apple mixture. Roll up the short side. Oil a round baking pan and line it with parchment paper. Then cut the rolling pin into 10 slices and place the rolls upright, side by side in the baking pan.

Set the oven to 180 degrees circulating air.

  • Whisk the egg with milk and brush the snails with it, then sprinkle with flaked almonds! Bake the cake for 30 minutes.
  • Let the cake cool down a little and take it out of the mold, let it cool down on a wire rack! Then sprinkle with powdered sugar, serve!

Nutrition

Serving: 100gCalories: 294kcalCarbohydrates: 36.2gProtein: 6.9gFat: 13.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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